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gptkbp:instanceOf
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Chinese regional cuisine
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gptkbp:alsoKnownAs
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gptkb:Chinese_cuisine
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gptkbp:cuisine
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Hot pot
Poaching
Steaming
Emphasis on freshness
Light seasoning
Marinating
Slow braising
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gptkbp:culturalOrganizations
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gptkb:Chaoshan_region
gptkb:Teochew_people
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gptkbp:exportedTo
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gptkb:Hong_Kong
gptkb:Malaysia
gptkb:Singapore
gptkb:Southeast_Asia
gptkb:Taiwan
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gptkbp:famousFor
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gptkb:Teochew_gongfu_tea_ceremony
Cold dishes
Delicate flavors
Seafood dishes
Street food culture
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https://www.w3.org/2000/01/rdf-schema#label
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Shantou cuisine
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gptkbp:influencedBy
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gptkb:Chinese_cuisine
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gptkbp:notableDish
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gptkb:Chaozhou_cold_crab
gptkb:spice
gptkb:Fish_ball_soup
Beef hot pot
Braised goose
Chaozhou congee
Chaozhou spring roll
Chaozhou-style dumplings
Chaozhou-style marinated dishes
Chaozhou-style mooncake
Rice noodle roll
Steamed fish
Sweet taro paste
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gptkbp:notableIngredient
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gptkb:bird
gptkb:fish
gptkb:meat
gptkb:seafood
gptkb:Taro
Goose
Rice noodles
Pork
Preserved vegetables
Soy sauce
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gptkbp:originatedIn
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gptkb:China
gptkb:Guangdong_Province
gptkb:Shantou
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gptkbp:bfsParent
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gptkb:Shantou
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gptkbp:bfsLayer
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5
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